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Nutrition Facts
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Serving Size 1 (191g)
Recipe makes 8 servings
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Calories 280
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Calories from Fat 89
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(31%)
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Amount Per Serving
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%DV
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Total Fat 9.9g
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15%
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Saturated Fat 0.9g
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4%
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Monounsaturated Fat 5.6g
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Polyunsaturated Fat 2.9g
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Trans Fat 0.0g
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Cholesterol 0mg
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0%
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Sodium 648mg
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27%
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Potassium 277mg
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7%
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Total Carbohydrate 42.4g
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14%
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Dietary Fiber 1.8g
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7%
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Sugars 2.5g
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Protein 5.3g
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10%
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Ingredients
Directions
1
Adjust rack to middle position and preheat oven to 350.
2
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
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Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
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Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
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You'll love this rice! Money back guarantee.
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Featured Reviews for This Recipe
From: Bethany Taylor
On Jun 29, 2009
Excellent recipe!!! I loved this one! I made the recipe as directed on the stovetop, then transferred it into my 2qt pyrex casserole lidded dish for the baking. Turned out perfectly! This one is definately going into my keeper file. Thanks so much for sharing!
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From: Let's Cook!
On Jun 26, 2009
Oh my GOODNESS! Truly. GOODNESS. Doubled recipe - will be freezing much of it in baggies for a quick reheat. This cooks up so great - I feel like a little mexican.
UPDATE: JUST AS GOOD AFTER BEING FROZEN! This has become a staple item in our home. Just heat bag in microwave for 4 or 5 minutes straight out of freezer and whalla. Perfect!
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From: Cookgirl
On Jul 25, 2005
Thank you so much Pot Scrubber for posting this recipe. This is the Mexican rice recipe I've been looking for all these years! I pureed the jalapeno with the tomatoes but other than that I prepared exactly as the directions indicated. Thank you also for the easy to follow instructions. I am so pleased to add this recipe permanently to my recipe file. CG P.S. The excess tomato mixture I used to make a delicious salsa.
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From: MissPenny
On Jul 3, 2005
This was great! I used a 16oz can of diced tomatoes and otherwise made it exactally like the recipe reads in a 12 inch skillet.
Thank you
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